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Penang is a Malaysian island off the Malay Peninsula in the Strait of Malacca. In George Town, the capital of Penang state, foreign influences are evident in landmarks like colonial Fort Cornwallis, Chinese clan temple Khoo Kongsi, and Indianstyle Kapitan Keling Mosque. Other notable religious sites include the Chinese Goddess of Mercy Temple, the Buddhist Kek Lok Si Temple, and Hindu Sri Mahamariamman Temple.


George Town is the colourful, multicultural capital of the Malaysian island of Penang. Once an important Straits of Malacca trading hub, the city is known for its British colonial buildings, Chinese shophouses, and mosques. Beyond the old town, George Town is a modern city with skyscrapers and shopping malls. Verdant Penang Hill, with hiking and a funicular railway, overlooks it all.

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population.[1] The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments, herbs, and spices used in cooking vary.

Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such as laksa and chicken rice The same thing can be said with Malaysian Borneo and Brunei, such as Ambuyat. Also because of their proximity, historic migration and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, Thailand and the Philippines, as these nations often share certain dishes, such as satay and rendang.

Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew, Cantonese, Hakka and Hainanese cuisines. However, despite the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has a mixture of northsouth Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation.


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